The Ideal cook book

fully, and fry in hot lard; or they may be dipped in batter and fried. Serve piled up on a napkin. 358. Artichokes (au Gratin) — Ingredients—A shallot, baked bread crumbs, pepper, salt, powdered thyme, lemon juice, butter. Wash, peel, and boil them whole; cut them in slices the thickness of a cent. Butter a dish previously rubbed with a shallot ; arrange the slices on it, strew over them some baked bread crumbs, seasoned with pepper, salt, and a little powdered thyme, add a squeeze of lemon, put a few pieces of butter on the top, and bake for ten or fifteen minutes. 359. Pumpkin (Stewed) —Ingredients—Pumpkin, butter, pepper and salt. Halve, remove the seed, pare and slice neatly. Soak for an hour in cold water; place in a saucepan of boiling water on the fire. Allow it to stew gently until it falls to pieces. — ‘Stir often. Then take it out, drain, squeeze, and rub through © ne a cullender, then put it back in the saucepan adding ' wo dessertspoonfuls of butter, pepper and salt to taste. Stir quickly, and when nearly boiling dish, adding more pepper if required. ~ 360. Pumpkin (Baked) —Ingredients—A nicerich pumpkin, butter. Cut the pumpkin into quarters, remove seeds, cut into slices lengthwise about half an inch thick. Place in a baking dsh suitable for the purpose and arrange in layers about three slices deep. Puta very little water in the bottom of the dish and bake very slowly until done (the water must have evaporated). It takes a long timeto bake. Butter the slices cn both sides and dish. It is eaten with bread and butter and tea. a Ra a a aS a AS : coll SALADS ee< EE IEESES ESE OBSERVATIONS OF SALADS. The following vegetables are commonly used in compounding salads: Beetroot, lettuce, cucumber, mint, parsley, radish, mustard and cress, onions, and celery. Any remnants of boiled fresh fish make very good salads; they should be sliced and seasoned with anchovies, parsley, vinegar, etc. 361. Salad—Ingredients—Four or five heads of cabbage lettuce, 4 spoonfuls of olive oil, 1% or 2 tablespoonfuls of tarragon vinegar, pepper and salt to taste, a small pinch of mint minced finely. Take four or five heads of cabbage lettuce, remove all outside leaves, and cut off the stalks close; then cut each head apart into four or five “quarters,” that is, cut through the stalk and then tear the rest. Put four tablespoonfuls of olive oil into the salad bowl, with two and one half tablespoonfuls of tarragon vinegar, pepper and salt according to taste, and beat the mixture with a fork for some minutes ; then put in the lettuce, and keep it turning over swiftly for five minutes, adding a small pinch of mint, chopped as finely as possible. 362. Lettuce Salad—lIngredients—Two heads of lettuce, yolks of 2 hard boiled eggs, a teaspoonful of French mustard, pepper and salt to taste, 4 tablespoonfuls of oil, 1 of tarragon, and 1 of plain vinegar, chervil, garden cress and tarragon. Wash two heads of Jettuce, dry them thoroughly, and break the leaves or cut them into convenient pieces. Put the yolks of two hard-boiled eggs into a hasin with a teaspoonful of French mustard, pepper and salt to taste, and a tablespoonful of oil ; work the mixture into a smooth paste, and add consecutively three tablespoonfuls of oil, one of tarragon, and one of plain vinegar; then a little chervil, garden cress, and tarragon finely chopped. Stir the mixture well, and lastly add the lettuce ; turn it or workit well. Garnish the top with hardboiled eggs. ER RE Se 116 THE Dominion CooK BOOK. 363. Potato Salad (1)—Ingredients — Shallot, some cold boiled potatoes, 3 parts of oil to one part of tarragon vinegar, pepper and salt to taste, and asmall quantity of any of the following: powdered sweet herbs, mint, parsley, chervil, tarragon or capers.